Raw Bar

Raw Bar: location, location, location. The Japanese eatery is high enough on the hill to glimpse the glistening blue of Bondi Beach. The view and the ultra-fresh sashimi have been pleasing crowds of locals and tourists since 1995.

Founders Harry Lambropoulos (Harry’s Bar & Dining) and the late Jackie Milijash (Jackie’s Cafe) knew it was a no-brainer to open a seaward restaurant that served the freshest sashimi and the coldest sake. And when we say the “freshest”, we mean it. Over two decades the team has formed tightknit relationships with its suppliers, meaning that they get first pick of the daily catch.

Under the hawk-eye of head chef Shintaro Honda and general manager Karl Misch (formerly Longrain and Toko), the seafood is handpicked each morning before being sliced and served naked, or as nigiri.

Other standouts include the signature Raw Bar Salad (a vegetarian bowl of spinach, seaweed, avocado, shredded vegetables, and pickled daikon with a sweet-tangy dressing) and the tuna tataki (lightly seared, spice-crusted tuna with wasabi mayo).

Match with a glass of plum wine, sake or vino; or cocktail perfumed with fresh ginger, mint, and the salt of the ocean air.